Spinach Cakes With Gouda Cheese Sauce

• the cake
• all-purpose flour↗1 1⁄2 cups
• baking powder↗2 teaspoons
• salt↗1 dash
• frozen spinach, well drained and squeezed with paper towel↗150 g
• smoked gouda cheese, shredded↗1⁄2 cup
• eggs, lightly beaten↗2
• 2% low-fat milk↗1 1⁄4 cups
• sun-dried tomatoes packed in oil, chopped fine (undrained)↗2
• smoked gouda cheese sauce
• butter (or olive oil)↗2 tablespoons
• flour↗2 tablespoons
• dry mustard1⁄2 teaspoon
• cayenne pepper (more if you wish)↗1⁄2 teaspoon
• 2% low-fat milk↗1 1⁄2 cups
• cup smoked gouda cheese, shredded↗3⁄4

Step-by-step instructions

1. 1

   THE CAKES.

2. 2

   Mix in a large bowl, the flour, baking powder and the salt; separate the spinach as much as possible and add to the flour mix with the shredded cheese, mix well and make a well in the centre, set aside.

3. 3

   In another bowl mix together the eggs, milk, sun dried tomatoes with their oil, mix well and pour into the well in the flour mix; Mix only until well moistened. Dough will be lumpy.

4. 4

   On a grill or a large fry pan drop 1/4 cup of dough, spread lightly, do not crowd. Grill 'til bubbles appear on the edges and the cake raises; about 3 to 4 minutes flip and brown the other side; remove to oven proof platter, keep warm in a 200°F degree oven. Repeat until all batter is used.

5. 5

   SMOKED GOUDA CHEESE SAUCE.

6. 6

   Heat butter in saucepan; mix together flour, cayenne and dry mustard; add to butter, stirring constantly until thickened, about 1 minutes.

7. 7

   Slowly add milk while constantly stirring with a whisk. Bring to boil while whisking, when thickened remove from heat. Immediately add shredded smoked Gouda cheese, stirring until melted; keep warm.

8. 8

   PUT TOGETHER.

9. 9

   Arrange cakes in a pile on platter; pour cheese sauce over and let drip down sides.

10. 10

    Or serve cheese sauce separately and pour over cakes on separate plates.